Why Make This Recipe
Vegan Fettuccine Alfredo is a delicious and creamy twist on a classic Italian dish. It’s perfect for anyone looking for a comforting meal without dairy. With its rich flavors and satisfying texture, this recipe will please vegans and non-vegans alike. Plus, it’s quick and easy to make, making it ideal for weeknight dinners!
How to Make Vegan Fettuccine Alfredo
Ingredients:
- 5 ounces dry pasta, cooked to package direction
- 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
- Optional: 8 ounces mushrooms, sautéed, or try smoked mushrooms!
- 1-2 tablespoons olive oil
- 1/2 white onion
- 4 fat garlic cloves
- 1/2 cup raw cashews, soaked or simmered (see notes; or sub hemp hearts)
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1/2 teaspoon white miso paste
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
Directions:
- Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add them to the pasta water during the last minute of cooking.
- Heat oil over medium-low heat. Sauté onion and garlic until tender and golden.
- Place sautéed onion and garlic in a blender along with cashews, vegetable broth, nutritional yeast, miso, salt, and nutmeg. Blend until creamy and smooth.
- If sautéing mushrooms, heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 6-7 minutes until golden and tender, seasoning with salt.
- Drain the pasta and add it to a large pan with the alfredo sauce. Toss and gently warm over low heat. Add the mushrooms and toss to coat, leaving a few for garnish if desired.
- Serve the pasta in two bowls, garnished with lemon zest, pepper, chili flakes, and chopped parsley.
How to Serve Vegan Fettuccine Alfredo
Serve the Vegan Fettuccine Alfredo warm. It pairs nicely with a fresh green salad or garlic bread. You can top it with lemon zest, a sprinkle of pepper, chili flakes, and some chopped parsley for added flavor and a pop of color.
How to Store Vegan Fettuccine Alfredo
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of vegetable broth or water to loosen the sauce if needed.
Tips to Make Vegan Fettuccine Alfredo
- Soak the cashews for a few hours or simmer them for about 10 minutes to make blending easier.
- Adjust the thickness of the sauce by adding more vegetable broth if it’s too thick.
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
Variation
You can swap out the mushrooms for other vegetables or add some nutritional yeast to enhance the cheesy flavor. If you’re not a fan of cashews, you can substitute them with hemp hearts for a nut-free version.
FAQs
1. Can I use gluten-free pasta?
Yes! You can easily use gluten-free pasta instead, and cook it according to package directions.
2. Can I make this recipe ahead of time?
Yes! You can prepare the sauce and pasta separately ahead of time. Just combine and reheat before serving.
3. What can I use instead of cashews?
If you want a nut-free option, you can use hemp hearts instead of cashews for a similar creamy texture.
